Anti-Inflammatory Glow Bowl Recipe
This Anti-Inflammatory Glow Bowl is a vibrant, nutrient-packed meal featuring quinoa, roasted sweet potatoes, crispy turmeric chickpeas, fresh spinach, and creamy avocado, all drizzled with a zesty tahini yogurt sauce. Perfect for a wholesome lunch or dinner, this recipe combines warming spices known for their anti-inflammatory properties and a balance of flavors and textures that promote glowing health.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 2-3 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Scale
Grains and Vegetables
- 1 cup quinoa
- 2 medium sweet potatoes, diced
- 2 cups fresh baby spinach
Legumes
- 1 can (15 oz) chickpeas, drained
Fats and Dairy
- 1 ripe avocado, sliced
- ½ cup plain yogurt
- 3 Tbsp extra virgin olive oil
Sauce
- ½ cup tahini
- Juice of 1 lemon
Spices and Seasonings
- 1 tsp ground cumin
- 1 tsp ground turmeric
- Salt and pepper to taste
Instructions
- Cook Quinoa: Rinse quinoa thoroughly under cold water to remove its natural bitterness. In a saucepan, combine rinsed quinoa with 2 cups of water. Bring to a boil, then cover and reduce heat to simmer gently for about 15 minutes or until all water is absorbed and quinoa is tender.
- Roast Sweet Potatoes: Preheat your oven to 425°F (220°C). Toss the diced sweet potatoes with olive oil, ground cumin, salt, and pepper until evenly coated. Spread them out on a baking sheet in a single layer. Roast for about 25 minutes, stirring halfway through, until the potatoes are tender and slightly caramelized.
- Sauté Chickpeas: Heat olive oil in a skillet over medium heat. Add the drained chickpeas along with ground turmeric, ground cumin, salt, and pepper. Sauté stirring occasionally for about 10 minutes until chickpeas become crispy and fragrant.
- Prepare Tahini Yogurt Sauce: In a bowl, whisk together tahini, plain yogurt, fresh lemon juice, salt, and enough water to reach a smooth, drizzle-able consistency.
- Assemble the Glow Bowls: Start by placing cooked quinoa as the base in bowls. Layer roasted sweet potatoes and crispy chickpeas over the quinoa. Add fresh baby spinach leaves and top with ripe avocado slices. Drizzle the entire bowl generously with the prepared tahini yogurt sauce.
Notes
- You can substitute kale or arugula for baby spinach if preferred.
- For a vegan version, replace yogurt with plant-based yogurt or additional tahini.
- Adjust spices to your heat preference by adding a pinch of cayenne pepper.
- Leftovers keep well refrigerated for up to 2 days but add avocado fresh to avoid browning.
- Rinsing quinoa is important to remove saponins that can cause bitterness.
Keywords: Anti-inflammatory, quinoa bowl, roasted sweet potatoes, turmeric chickpeas, tahini sauce, healthy bowl, vegetarian, Mediterranean cuisine, glow bowl
Find it online: https://hannahdelgado.com/anti-inflammatory-glow-bowl-recipe/
